Foxtail Millet Tandoori Kebabs are a delectable and healthy twist on the traditional tandoori kebabs. Packed with the goodness of foxtail millet, these kebabs are perfect as an appetizer or a snack. Let’s dive into this easy and flavorful recipe!
Ingredients:
- 1/2 cup Foxtail Millet
- 200 grams Paneer (Indian Cottage Cheese), cubed
- 1/2 cup Thick Yogurt (curd)
- 1 tbsp Ginger-Garlic Paste
- 2-3 Green Chilies, finely chopped
- 1 tsp Red Chili Powder
- 1 tsp Turmeric Powder
- 1 tsp Garam Masala
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- 1 tbsp Lemon Juice
- Salt to taste
- 1 tbsp Oil
- Skewers (soaked in water if wooden)
- 1 small Bell Pepper, cut into squares
- 1 small Onion, cut into squares
- 1 small Tomato, cut into squares
- Fresh Coriander Leaves, finely chopped (for garnish)
- Chaat Masala, for sprinkling (optional)
Instructions:
- Cook the Foxtail Millet:
- Rinse the foxtail millet under running water. In a saucepan, bring 1 cup of water to a boil and add the rinsed millet. Reduce the heat, cover, and let it simmer for about 15 minutes or until the millet is cooked and the water is absorbed. Let it cool.
- Prepare the Marinade:
- In a large mixing bowl, combine the thick yogurt, ginger-garlic paste, green chilies, red chili powder, turmeric powder, garam masala, cumin powder, coriander powder, lemon juice, and salt. Mix well to form a smooth marinade.
- Combine Millet and Marinade:
- Add the cooled foxtail millet to the marinade and mix well to combine. The millet will add a unique texture to the kebabs.
- Marinate the Paneer and Vegetables:
- Add the paneer cubes, bell pepper, onion, and tomato squares to the marinade. Gently mix to ensure all pieces are well-coated. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
- Preheat the Grill or Oven:
- Preheat your grill or oven to 200°C (390°F). If using an oven, line a baking sheet with aluminum foil or parchment paper and lightly grease it with oil.
- Skewer the Paneer and Vegetables:
- Thread the marinated paneer cubes and vegetables onto the skewers, alternating between paneer, bell pepper, onion, and tomato for an appealing look and balanced flavor.
- Grill the Kebabs:
- Place the skewers on the preheated grill or baking sheet. Brush the skewers lightly with oil to ensure they stay moist and develop a nice char. Grill or bake for 15-20 minutes, turning occasionally, until the paneer is golden brown and the vegetables are slightly charred.
- Serve Hot:
- Once done, remove the skewers from the grill or oven. Sprinkle some chaat masala and a dash of lemon juice over the kebabs for an extra zing. Garnish with fresh coriander leaves. Serve hot with mint chutney, tamarind chutney, or any dip of your choice.
Tips and Variations:
- Paneer Alternatives: For a vegan option, substitute paneer with tofu or any firm plant-based protein.
- Cooking Method: If you don’t have an oven or grill, you can also cook the kebabs on a stovetop griddle or tawa. Simply grease the surface and cook the skewers on medium heat, turning them occasionally until cooked through.
- Spice Level: Adjust the number of green chilies and the amount of red chili powder to suit your spice preference.
- Additional Flavors: For a smoky flavor, you can add a pinch of smoked paprika to the marinade.
These Foxtail Millet Tandoori Kebabs are not only a treat for your taste buds but also a powerhouse of nutrition. Foxtail millet is rich in dietary fiber, protein, and essential minerals, making these kebabs a perfect combination of taste and health. Enjoy this delightful appetizer with family and friends, and let the flavors take center stage at your next meal!
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